Instructions

Preheat oven to 400F. Peel beets and slice into 1/2 inch slices. Place slices on a baking sheet and drizzle with olive oil, making sure beets are coated on both sides. Place in oven and bake for 15 minutes.

After 15 minutes, flip beets over and let roast for another 15 minutes. Remove from oven and let cool. When cool to the touch, chop beets into small dice. Set aside.

Place a large saucepan/pot to medium heat and add 1-2 tablespoons of olive oil. Add onion and saute until translucent.

Add garlic and thyme sprigs and saute until fragrant.

Add the arborio rice and stir until all the grains are coated.

Add the red wine and stir until wine is absorbed into the rice.

Add chicken stock, 1/2 cup at a time and consistently stir until rice has absorbed each batch of liquid. Towards the 7th cup of liquid, the rice will start to get a little creamy as it releases its starches. Depending on how you like your risotto, you can add a little bit less liquid. Just have a taste and see what tickles your fancy.

When all liquid has been absorbed, turn off the heat, and

Add grated parmesan cheese and diced beets and stir through until thoroughly combined.